- In small bowl, combine 1 tablespoon each Avocado Oil, lemon juice, Spinach & Herb Seasoning, Garlic Garlic Seasoning and Dijon mustard with 2 tablespoons water. Rub on both sides of salmon. Place salmon in a gallon freezer bag; seal well. Refrigerate 2 hours or up to overnight.
- In large bowl, combine remaining 2 tablespoons Avocado Oil, 2 tablespoons lemon juice, remaining 1 tablespoon Spinach & Herb Seasoning, Onion Onion Seasoning and remaining 1½ teaspoons Dijon mustard. Stir to combine. Stir in remaining ingredients. Let stand 10-15 minutes.
- Prepare grill to medium heat. Remove salmon from marinade. Discard bag with marinade. Place salmon on grill. Grill, turning once, until internal temperature reaches 145°F on an instant-read food thermometer, about 10 minutes per inch of thickness.
- Divide salad among 6 dinner plates. Serve topped with salmon.
Makes 6 servings.
Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.
Wine Pairing: Chardonnay or Pinot Noir
Nutrition per Serving: Calories:
260 Total Fat:
14g Sat. Fat:
Always check the labels of ingredients in recipes to confirm they are gluten-free, and ensure your space is free from other possible sources of gluten. Since ingredient formulas can change and vary among other brands, Tastefully Simple cannot ensure that prepared recipes will be gluten-free.